Festive Pomegranate Jeweled Cheeseball (Print version)
A creamy white cheddar cheeseball with crispy sage, toasted almonds, and bright pomegranate arils for an easy holiday appetizer.
# Ingredients:
For the cheeseball
01 -
2 tablespoons unsalted butter
02 -
10 fresh sage leaves
03 -
8 oz (225 g) cream cheese, softened
04 -
4 oz (115 g) mascarpone cheese, softened
05 -
6 oz (170 g) sharp white cheddar cheese, freshly grated
06 -
1/2 cup (45 g) sliced almonds, toasted and lightly chopped
07 -
1/4 teaspoon fine salt
08 -
1/4 teaspoon black pepper
For coating and serving
09 -
1 cup (175 g) fresh pomegranate arils, patted dry
10 -
Gluten-free crackers, apple slices, cucumber rounds, or toasted baguette for serving
# Instructions:
01 -
Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for about 1 minute per side, until crisp and fragrant. Transfer the leaves to a paper towel and let the butter cool slightly.
02 -
In a mixing bowl, beat the cream cheese, mascarpone, and grated white cheddar until creamy and evenly combined, about 1 minute.
03 -
Crumble the crispy sage into the bowl. Add the cooled sage butter, toasted almonds, salt, and pepper. Mix on low until the almonds are evenly distributed.
04 -
Scoop the cheese mixture onto a large piece of plastic wrap. Use the wrap to form it into a round ball, then chill for 30 minutes or until firm enough to handle.
05 -
While the cheese chills, spread the pomegranate arils on paper towels. Pat gently until the outside of the arils is dry.
06 -
Unwrap the cheeseball and roll it in the pomegranate arils, pressing gently to cover the surface. Let stand for 10 minutes before serving with crackers, apple slices, cucumber rounds, or toasted baguette.
# Good to know:
01 -
The cheese mixture can be shaped up to 2 days ahead.
02 -
Add pomegranate arils the day of serving for the cleanest look.
03 -
Chill time is included in the prep time.